10 minutes
A simple and creamy scrambled egg dish seasoned with olive oil, sea salt, and freshly ground black pepper.
tablespoons
Large Eggs, cracked, whisked
each
teaspoons
Black Pepper, freshly ground
to taste
1. Warm Olive Oil
Place a nonstick skillet over low heat and add 2 tablespoons of olive oil. Allow the oil to warm gently.
2. Whisk Eggs
Crack 8 large eggs into a bowl, whisk them with a fork, and then pour the well-whisked eggs into the skillet.
3. Cook Eggs
Cook the eggs slowly over low heat, stirring gently with a spatula, until soft curds begin to form. Turn off the heat when the eggs still look quite soft.
4. Season Eggs
Incorporate the remaining 2 tablespoons of olive oil and sprinkle in ½ teaspoon of sea salt. Stir gently to combine.
5. Serve
Serve the eggs on plates and finish with a generous amount of freshly ground black pepper.
Comments (0)